Chef Biography
Born in the South of France (Boulogne-Sur-Gesse, in Gascony), Christian Delouvrier discovered his passion for food and cooking at a young age. Young Christian’s first culinary influences were his mother and two grandmothers, all of whom were excellent home cooks, who passed on family recipes and instilled a deep respect for local ingredients, that still inspire his cooking today. At age 15, he enrolled in classes at the Hotel School of Toulouse while gaining practical experience through apprenticeships in local restaurants.
With degree in hand, he began traveling & working in some of the world’s best kitchens from Montreal to the Bahamas to New York City. He moved to Paris in 1978 to work with Great Chef Alain Senderens’ L’Archestrate. In 1981 he returned to New York City to open Maurice’s Restaurant in the Parker Meridien Hotel with Chef Alain.
After Alain returned to Paris, Executive Chef Christian remained there for 8 years before moving to the Essex House to open Les Celebrites. Great Chefs Television caught up with him in 1993 for their Great Chefs of the East series to prepare a Fresh Burger of Duck Foie Gras with Apples.
Later, as Chef Delouvrier moved from Lespinasse and back again to the Essex with Great Chef Alain Ducasse, Great Chefs taped a Crispy Skin Salmon Steak entree for their Great Chefs – Great Cities series and a Squab with Cabbage & Truffled Mashed Potatoes for a Great Chefs French Fest one-hour special.
In 2009 he consulted with La Mangeoire and has remained on as the Executive Chef since then. His dishes, inspired by “French Country Cooking” celebrate all the different regions of the French Countryside and have put French cuisine on the map.
Recipes
Squab with Cabbage and Truffled Mashed Potatoes
Serving: 2 Print Squab with Cabbage and Truffled Mashed Potatoes By Great Chefs April 29, 2014 Every ounce of flavor is magnified and brought to the plate in this elegant dinner of pigeon with truffled mashed potatoes and baby vegetables. Even after the sauce is cooked and the pigeon carved, the bones are used to […]
Crispy Skin Salmon Steak with Oriental Spices and Leek Compote
Serving: 6 Print Crispy Skin Salmon Steak with Oriental Spices and Leek Compote By Great Chefs April 29, 2014 Salmon seasoned and marinated in Oriental spices rests on a leek compote mold surrounded by a pool of verjus sauce. Every bit of this dish has its own cachet, from the coriander-scented tomato confit to the […]
Fresh Burger of Duck Foie Gras with Apples
Serving: 2 Print Fresh Burger of Duck Foie Gras with Apples By Great Chefs April 29, 2014 These “burgers” are made of sauteed buttery foie gras sandwiched between two sauteed tart apple slices that balance its richness. An elegant appetizer, this dish is easy to make, but it must be cooked at the last minute. […]
Restaurant Information
Phone : 212-759-7086
Address : 1008 2nd Ave, New York, NY 10022